savory pancakes

We often think of the common pancake as smothered in syrup. Many enjoy it with fruits, confectioner’s sugar, and even chocolate. But why not savory? I’ve found that even though I may try to incorporate fruits into the traditional pancake, I need to load it up with butter and sugar in order to satisfy my sweet tooth. Thus, I developed a simple recipe that allowed for vegetables, making one of my favorite foods much healthier.

The base is solely made of eggs, milk, and self-raising flour. In this particular recipe, I added onions and the pictures will show one made with spinach. Adding any type of vegetable should be fine as long as the vegetable is cooked first so that it becomes limp. You can even eat it plain with some ketchup.

onion pancake
spinach pancake

Ingredients:

  • 1/4 cup self-raising flour
  • 1 egg
  • 4 tablespoons milk
  • Pinch of salt
  • 1 onion (optional)
Recipe:
  1. Chop an onion and toss it into a sautee pan until they brown and become limp.
  2. In a bowl, combine the self-raising flour, egg, and milk. Keep mixing until the flour dissolves and the batter becomes a thick yet a bit runny. Add the salt to season.
  3. When the onions look limp, pour the pancake batter directly over the onions.
  4. This is the tough part- You may want to swirl the pan so that the batter coats all the sides. Wait until you see tiny bubbles in the middle of the pancake. Then flip with either a spatula or if you’re really dandy, with your skillet flipping skills.
  5. This side will take a bit shorter too cook. After you press down on the pancake and none of the batter runs out, serve on a plate.
panckes
pancake
(Even though there are bubbles on the edge, wait for the bubbles to appear in the center before flipping)
savory pancake in skillet
Side Notes*
  • If your skillet is small and it’s taking forever for the batter to cook, you might want to take the spatula and press the sides of the pancake in. Then, swirl the skillet to allow the excess batter to fill in the gap and cook.
  • Sometimes, I find that undercooking the batter a bit gives it a really nice taste.
  • If you find that the batter is either too runny or thick, adjust using milk and flour. You may want to add the 4 tablespoons of milk in increments to help the flour dissolve more easily.
onion pancake